Fritters of Cake and Pudding
From Modern cookery, in all its branches, 1884
Serves 4
Can moisten with cream before frying.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 341. The excerpt below is the record exactly as published.
FRITTERS OF CAKE AND PUDDING. Cut plain pound, or rice cake, or rich seed cake, into small square slices half an inch thick ; trim away the crust, fry them slowly a light brown in a small quantity of fresh butter, and spread over them when done a layer of apricot-jam
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